Hearty Cabbage and Bean Soup Recipe

This hearty cabbage and bean soup is a fantastic option for a satisfying and budget-friendly meal. It's bursting with vitamins, fiber, and protein from the cabbage, beans, and other vegetables. Plus, it's incredibly versatile! Feel free to customize the recipe with your favorite vegetables, herbs, or spices. This soup is perfect for a quick and easy weeknight meal, or you can prepare a big batch for meal prepping throughout the week.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 4 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 8 cups low-sodium vegetable broth
• 1 (15-ounce) can cannellini beans, drained and rinsed
• 1 (15-ounce) can kidney beans, drained and rinsed
• 1 (14.5-ounce) can diced tomatoes, undrained
• 8 cups (about 1 pound) green cabbage, thinly sliced
• Salt and freshly ground black pepper, to taste
• Fresh parsley, chopped (for garnish, optional)

Directions

1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5 minutes.
2. Stir in the garlic, thyme, and oregano and cook for an additional minute until fragrant.
3. Add the vegetable broth, cannellini beans, kidney beans, diced tomatoes (with their juices), and cabbage. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the cabbage is tender.
4. Season with salt and pepper to taste. Garnish with fresh parsley, if desired.
5. Tips:
6. For a thicker soup, mash some of the cooked beans with a fork before adding them back to the pot.
7. If you prefer a spicier soup, add a pinch of red pepper flakes or chopped chili peppers.
8. You can also add other vegetables to this soup, such as potatoes, zucchini, or corn.
9. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.